Fried Eggs and Shrimp

Sometimes the simplest food is the best food. It doesn't get any easier than fried eggs and shrimp (trung chien tom). Throughout my childhood, my mom made this dish, serving it with steamed rice. It was so simple, yet so satisfying.

This past Sunday night, I made fried eggs and shrimp for the SNDsters and Hungry Bear baked a carrot cake. We'll share the carrot cake recipe next time. In my family, we served trung chien tom on a bed of greens and tomatoes. Then we dunked it all in Vietnamese dipping sauce (nuoc cham) and ate it with jasmine rice. I'm not sure how normal it is to eat it this way, but it's ingrained in me and I'm sticking with it. Does anyone else eat it like this?

The meal has a nice combination of sweet, salty and slightly bitter from the watercress. The greens and tomatoes cut down the richness and makes it a little healthier. Fried eggs and shrimp is such a comforting Vietnamese dish for me. It's super easy to make and is absolutely delicious!

Fried Egg and Shrimp

Fried Eggs and Shrimp Recipe (Trung Chien Tom)


SND Note: Don't worry if the eggs run together and overlap in the skillet. Just separate the shrimp and surrounding egg with a spatula before flipping. Since the fried eggs and shrimp is served with nuoc cham, the egg mixture is only lightly seasoned with soy sauce and black pepper.

Ingredients
  • 1 pound medium shrimp, peeled and deveined
  • 5 large eggs
  • 1 teaspoon soy sauce
  • 1/2 teaspoon ground black pepper
  • 1 medium red onion, thinly sliced
  • 1 green onion, chopped
  • 1 bunch of watercress or 1 head of lettuce, washed and dried
  • 8 ounces tomatoes, sliced
  • Canola oil
  • Nuoc cham (Vietnamese dipping sauce)
Directions
  1. In a large bowl, whisk eggs, soy sauce and pepper together. Mix in red onion, green onion and shrimp.
  2. In a large nonstick skillet, add enough oil to thinly coat the surface and heat over medium heat. Ladle 1-2 tablespoons egg mixture into skillet, making sure to include a shrimp and some onions in the ladle. Repeat process to fill skillet. Fry for 1-2 minutes and flip when the eggs are lightly browned. If the eggs run together, separate them by cutting the egg with a wooden spoon or spatula, and flip each shrimp with surrounding egg. Cook for another 1-1 1/2 minutes until the shrimp is done. Transfer to a plate with paper towels to drain the excess oil. Between batches, add more oil to the skillet if necessary.
  3. Serve the fried eggs and shrimp on a bed of watercress/lettuce and tomatoes. Dip the fried eggs and shrimp into nuoc cham and eat with a bowl of rice.

Makes 4 servings when eaten with rice

SNDsters: Jane, Mark, Hungry Bear, Chuck

[tags]fried, eggs, shrimp, red onions, vietnamese, easy, nuoc cham, watercress, tomatoes[/tags]

11 Comments on “Fried Eggs and Shrimp (Trung Chien Tom)”

  1. Donald said:

    I’ve never heard of this but I have to say it looks great! And it is easy enough to cook.

    I wish I had seen your nuoc cham earlier. I just finished making roast duck and it sounds like it would have been excellent with the duck.

  2. Judy said:

    My grandfather used to make something similar. He put in shrimp, beaten eggs, and scallions. Sometimes he would use crab meat instead of shrimp (Yum!). We would have this on rice, topped with oyster sauce. Now I really crave this dish.

  3. Meena said:

    That looks delicious! I love learing new ways of making creative salads, and this is one recipe I definitely have to try out soon. Thanks! :)

  4. Yum! So much more interesting than the scrambled eggs my mom used to make!

  5. I love this too, but I do it in an omelette form. Shrimp and eggs, fried, how can one go wrong?

  6. Heather said:

    That looks exactly like what I want to eat all the time. It reminds me a little of banh xeo, but without the greasy crepe surrounding the good stuff. :)

  7. dp said:

    I feel warm and fuzzy just looking at the picture! This is comfort food at it’s best.

    At home, Mom didn’t add shrimp, and she used fish sauce instead of soy. She always served it with the universal Thai dipping sauce of fish sauce, fresh chilies and lime. When I worked at a Chinese take-out joint, I often asked my boss to make this with the shrimp and I topped it with hot chili oil.

  8. Chuck said:

    Donald, nuoc cham gung (ginger dipping sauce) is excellent with roast duck. Try it out next time.

    Judy, I like the idea of substituting crab meat for the shrimp!

    Meena, thanks! Let me know how you like it.

    Lydia, it may be more common, but good scrambled eggs are also yummy!

    Bee, you can’t go wrong with fried shrimp and eggs!

    Heather, I like how you put that… good stuff without the grease. Right on!

    dp, I’m glad I was able to give you the warm and fuzzies, ha!

  9. Christine said:

    Fried eggs with shrimp over watercress sounds like a great meal. I’ll have to remember that next time I get my carton of fresh eggs.

  10. Jonathan said:

    This is a dish that’s new to me – don’t remember seeing it when I was in VN or at our local restaurant – will definitely be trying it at home. Thanks

  11. vanin said:

    This was great. I had to make substitutions using asparagus and celery instead of salad since that was all I had. Super delicious and waaaay better than the stuff they serve at buffets. Luckily mom had just made a batch of the sauce and I added peanuts to it! Thank you for the great brunch inspiration!

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